Tender Slow Cooker Whole Chicken with Garlic and Herbs Tips, FAQ & printable recipe

Tips for success

To elevate the flavor of the gravy, do not throw away the golden pan juices left in the slow cooker pot. Strain the liquid through a fine-mesh sieve into a saucepan, bring it to a simmer, and whisk in a simple cornstarch slurry (equal parts cornstarch and cold water).

Cook for a few minutes until thickened into a rich, savory chicken gravy that is perfect for pouring over the carved meat and mashed potatoes.

If you prefer a beautiful golden-brown, crispy skin on your slow cooker chicken, carefully transfer the cooked bird to a foil-lined baking sheet immediately after cooking.

Brush the skin with a little melted butter or olive oil, then place it under your oven broiler for 3 to 5 minutes. Keep a close eye on it to prevent burning, and you will achieve that classic rotisserie look and texture.

Variations

• Lemon Herb Chicken: Add fresh lemon slices to the slow cooker cavity and bottom of the pot for a bright, citrusy twist that complements the savory herbs.
• Smoky Paprika Chicken: Incorporate smoked paprika, onion powder, and a pinch of cayenne pepper into the seasoning rub for a warm, smoky, and slightly spicy flavor profile.

Storage and make-ahead

Fridge

Store leftover chicken in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze shredded chicken in airtight bags or containers for up to 3 months. Thaw in the fridge overnight.

Reheat

Reheat chicken in the microwave with a splash of broth, or in a 350°F (175°C) oven covered with foil until hot.

Allow the cooked chicken to cool at room temperature for no more than two hours before storing. Carve the remaining meat off the bones to save space. Place the chicken meat in airtight containers, pouring a little of the leftover pan juices over it to keep it moist during storage. Store it in the refrigerator or freeze it for longer preservation.

You can easily prep this recipe the night before by mixing your spice rub and peeling the garlic cloves. You can even season the chicken and store it covered in the refrigerator overnight. In the morning, simply place the seasoned chicken, garlic, and broth into the slow cooker insert and turn it on, saving you valuable time during a busy morning routine.

Serving ideas

Serve this tender chicken warm, carved into thick slices or pulled into rustic shreds. It pairs beautifully with classic comfort food sides such as creamy mashed potatoes, roasted root vegetables, or a crisp green salad.

Drizzle the warm, strained pan juices or a homemade gravy generously over the meat right before serving to enhance its natural juiciness.

The leftovers are incredibly versatile and make a fantastic base for future meals. Shred the cold chicken meat to use in hearty chicken salad sandwiches, wraps, tacos, or comforting chicken noodle soups.

The leftover chicken bones and carcass can also be simmered with water and vegetables to create a flavorful homemade chicken stock for future cooking projects.

Frequently asked questions

Recipe card

Tender Slow Cooker Whole Chicken with Garlic and Herbs

Prep 15 minCook 6 hRest 10 minTotal 6 h 25 minServes 6

Ingredients

• 1 whole chicken (about 4 to 5 pounds), giblets removed
• 2 tbsp savory herb seasoning rub
• 8 garlic cloves, peeled
• 1 cup chicken broth

Instructions

1. Pat the whole chicken completely dry with paper towels to help the seasoning adhere. Place the chicken on a clean work surface or cutting board. Rub the savory herb seasoning rub evenly all over the chicken, making sure to cover the breast, thighs, wings, and cavity. Wash your hands thoroughly with soap and warm water immediately after handling the raw poultry.
2. Place the seasoned whole chicken breast-side up inside the slow cooker insert. Scatter the peeled garlic cloves around the base of the chicken, then carefully pour the chicken broth into the bottom of the slow cooker pot, taking care not to wash the spice rub off the top of the chicken.
3. Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. During the final hour of cooking, carefully lift the lid and use a large spoon to baste the golden, bubbling pan juices over the top of the chicken to keep it incredibly moist.
4. Insert a meat thermometer into the thickest part of the chicken thigh, avoiding the bone. Ensure the internal temperature reaches at least 165°F (74°C) to guarantee it is safely cooked through. Carefully transfer the chicken to a serving platter and let it rest for 10 minutes before carving.

Estimated nutrition per serving

Calories

280

Protein

28 g

Carbohydrates

1 g

Fat

18 g

Fiber

0 g

Sugar

0 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.